ROASTED POTATOES & PARSNIPS with CHESTNUTS & SAGE

Fresh and Fast Veganby Amanda GrantThere are so many ingredients that make life easier for the modern cook. Cooked and peeled chestnuts, conveniently vacuum-packed to keep them fresh until you want to use them, are an example; they are well worth keeping in the cupboard. Serve these root vegetables in warm bowls with fresh green vegetables, and topped with a large spoonful of lingonberry relish in the center. Substitute a relish made from cranberries if you wish—lingonberries are their Swedish sisters. If you are using old parsnips, remove the woody cores.Serves 4Preparation time: 20 minutesCooking time: 35-40 minutes

Preheat the oven to 425°F. Heat the olive oil on top of the stove in a heavy roasting pan. Add the potatoes and parsnips, and saute over high heat for 5 minutes, until they start to brown Transfer the dish to the oven, and roast for 20 minutes. Add the chestnuts and fresh sage, and roast for another 20—25 minutes.

Divide the vegetables among four warm bowls. Top each serving with a spoonful of hngonberry relish, and serve.